Shelly's Recipe

CHERRY-FLUFF ICEBOX DESSERT

Category: Layered Desserts

1 1/2 cup graham-cracker crumbs
1 cup roasted and salted pistachios, finely ground
1/2 cup butter, melted
1/4 cup firmly packed light brown sugar
1 (21 oz) can cherry pie filling
1 (16 oz) can crushed pineapple, drained
1 (14 oz) can sweetened condensed milk
1 (16 oz) container frozen nondairy whipped topping, thawed
Garnish: maraschino cherries

Preheat oven to 325. In a medium bowl, combine crumbs, pistachios, butter, and sugar. Press into the bottom of a 13x9 inch baking dish. Bake for 8 minutes. Remove from oven and set aside to cool.

In a large bowl, combine pie filling, pineapple, and milk, stirring to combine. Fold in whipped topping. Spoon mixture into prepared cooled crust. Cover tightly.
Freeze for 8 hours, or overnight.

Remove from freezer and refrigerate for 1 hour before serving. Garnish with maraschino cherries, if desired. Store, covered tightly, in refrigerator. Serves 12